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Stuffed Eggplant a la Bonifacio

Stuffed Eggplant a la Bonifacio

Print This Recipe It is eggplant season, July 1 through the end of September, and you should see shiny, plump and heavy eggplants in the market. This is the time to make dishes with eggplant!Over the last two weeks, Nicole and I have been sailing around the amazing...
Oven Baked Fish à la Provençale

Oven Baked Fish à la Provençale

Print This Recipe This is a regional dish from Provence, southeastern France. This dish is typically made with a fish called Dorade (sea bream). Many other white fish options will work nicely, including snapper, sea bass, hogfish, and tilapia. The key with any fish...
Salmorejo with Pineapple and Shrimp

Salmorejo with Pineapple and Shrimp

Print This Recipe Traditionally Salmorejo is made by blending tomatoes, garlic, bread, and olive oil, plus adding egg and ham. I’m substituting pineapple for the bread and shrimp and avocado for the egg and ham, adding a bit of sweet and tartness from the pineapple,...
Linguine with Frutti di Mare

Linguine with Frutti di Mare

Print This Recipe Classic Italian seafood pasta dish with tasty fresh shellfish and olive oil, garlic, and parsley. This is a fun meal to prepare with an assistant, especially as you’ll be doing more than one step at a time. You’ll notice that this dish has triple the...
Spanish Tortilla (Omelet)

Spanish Tortilla (Omelet)

Print This Recipe The Spanish Tortilla (we call it an omelet) is traditionally made with only a few ingredients: eggs, potatoes, onions, olive oil, and parsley. It is not only served for breakfast but also for lunch, dinner, and it is also served as part of a Tapas...
Greek Salad with Garbanzo Beans and Lemon Vinaigrette

Greek Salad with Garbanzo Beans and Lemon Vinaigrette

Print This Recipe In Greece, a classic Greek Salad rarely will come with lettuce, but with all the wonderful produce included, you won’t miss it. The Garbanzo beans are optional, by adding them this turns your salad into a full meal. Regarding olives, pitted olives...